Candace in the Kitchen

Archive for the ‘Pie/Tart’ Category

I made this tart about a week ago and I think I am ready for another one. You could make this into a pie instead of a tart if you want. My edges are a little rough because the recipe for the dough was for a 9 inch tart pan and mine is a 12 inch.

Ingredients:

Tart Shell (source:Smitten Kitchen)

1 1/2 cups all purpose flour

1/2 cup confectioner’s sugar

1/4 t salt

9 T very cold butter cut into small pieces (I cut it into cubes then put it in the freezer until I am ready to use it)

1 large egg, beaten

Strawberry Filling:

1 lb strawberries hulled and thinly sliced

1 cup sugar

1 cup water

3 T strawberry flavored Jello powder

3-3.5 T cornstarch

Tart Shell:

Pulse dry ingredients in a food processor.

Add butter and pulse until is is evenly distributed and pea size or smaller.

Slowly add beaten egg and pulse 10 times until the dough forms a ball.

Turn out onto a floured surface adn knead a few times.

Pat into a disk and wrap in plastic. Refrigerate for 2 hours.

After 2 hours place dough on a floured surface and roll out into a circle.

Place in tart pan and if there is excess dough around the edges fold it over and press into the sides.

Freeze for at least 30 minutes before baking.

Butter a piece of foil and press it tightly against the crust.

Bake at 375° for 20-25 minutes.

Remove foil and bake 10-15 minutes longer, until golden brown.

Filling:

In a medium sauce pan whisk all ingredients (EXCEPT strawberries!) together and bring to a boil over medium heat. Stir constantly so it doesn’t burn.

When the mixture is thick and translucent remove from heat and set aside to cool completely.

When crust is cooled add the sliced strawberries and pour the jello mixture over the top. Spread with a spatula if needed.

Put in refrigerator until ready to serve, allow at least one hour to set up.